Yield: 8-12 servings
This recipe for tomato corn salad combines seasonal corn and tomatoes with onion and fresh herbs to make the best summer side salad. Courtesy of Verrill Farm in Concord, MA.
Saute onion, pepper, and corn in a few tablespoons of olive oil over medium-high heat. Cook until ingredients begin to soften. Stir in the tomato and add the herbs. Season with salt and pepper.
In this issue: Summer Off the Beaten Path
I decided to try this at the last minute as we didn’t want corn on the cob yet again. And our tomatoes where coming in at an alarming rate! I won’t even mention the basil *tree*! This is so good – got thumbs up from all in the family – and that’s saying a lot with this crew! Thank you!
Fantastic!!! So flavorful and colorful … everyone loved it!! I used orange peppers instead. I’ll be making this salad again, for sure.
This is now one of our favorite recipes! I used green pepper and red onion. I never would have thought to use basil with corn but it is magnificent. I don’t know that dried basil would work, but this is worth planting fresh! I’ve had to plant more, we make this so often,
Recipe would be better if it were a cold salad during summer but is great as a cool weather recipe. Yum-m-m-!
The best way to use fresh seasonal ingredients … superb taste!!
I’ve been making this for over 25 years. Exception: I allow the corn to cool, I don’t cook other veggies, and I add a bit of balsamic or apple vinegar — sometimes a bit of celery and/or fresh herbs … My favorite summer side dish!
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